Dry Beer Enzyme

[RajBoab]

I've used DBE several times to get a stuck beer down to a lower gravity. Always using the whole packet (3g) but sometimes it makes the beer too dry/high in alc!

Anyone used less than a packet so that less non-fermentables are converted to fermentables?

e.g. if I used 1g would it be less aggressive by taking the beer down by a smaller step?

[sparky Paul]

Anyone used less than a packet so that less non-fermentables are converted to fermentables?

e.g. if I used 1g would it be less aggressive by taking the beer down by a smaller step?

Unfortunately, it doesn't work like that.

Adding say 1g instead of the 3g in the packet will still get the the beer down to the same gravity, it will just take much longer to do it. The same job is done, that of converting unfermentable dextrins into fermentable sugars, there's just less enzyme to do it...

Also, if you are bottling, you run the risk of a slow fermentation carrying on in the bottles as the enzyme does its job, and you don't want to make any bottle bombs.

[oblivious]

e.g. if I used 1g would it be less aggressive by taking the beer down by a smaller step?

Never used it but Its an enzyme so adding less will only increase the time it will take to work, its really need to be inactivated but you don't want to be heating you beer after fermentation

[StrangeBrew]

I've tried using less and can confirm the end result is the same.

[RajBoab]

Seems obvious when you think about it.
Thanks for the info!